SECTION III. 

 STRUCTURE AND CHEMICAL COMPOSITION. 



THE following analysis represents the per-centage compo- 

 sition of chicory root in its different conditions : 



Eaw root. Kiln dried. 



Hygroscopic moisture . . 77-0 15-0 



Gummy matter (like pec- 

 tine) . ... 7-5 20'8 

 Glucose, or grape sugar . 1-1 10-5 

 Bitter extractive . . . 4-0 193 

 Fatty matter . .' . 0'6 1-9 

 Cellulose, inuline, and woody 



matter . , . . 9.9 29-5 



Ash . . ... 0-8 3-0 



100-0 100-0 



The composition of the roasted root was as follows : 



1st species. 2nd species. 



Hygroscopic moisture . . 14-5 12'8 



Gummy matter . . . 9-5 14-9 



Glucose . . . 12-2 10-4 



Matter like burnt sugar . . 29^1 24'4 



Patty matter .. . < 2'0 2'2 



Brown or burnt woody 



matter . . . 28-4 28*5 



Ash . . . . 4-3 6-8 



100-0 100-0 



Dr. Hassall gives the following results of trials instituted- 

 to determine the effect of chicory on the human frame. 

 Three persons partook of a chicory breakfast. The in- 



